Strawberry Beet Instant Pot Applesauce Recipe
This vibrant Strawberry Beet Instant Pot Applesauce combines sweet apples, earthy beets, and fresh strawberries for a naturally colorful and flavorful treat. Pressure-cooked in the Instant Pot for convenience, this homemade applesauce is perfectly spiced with cinnamon and enhanced with a touch of lemon juice for brightness. It’s a healthy, fiber-rich snack or dessert that’s easy to prepare and stores well.
- Prep Time: 10 minutes
- Cook Time: 18 minutes (8 minutes pressure cook + approx. 10 minutes to reach pressure)
- Total Time: 28 minutes
- Yield: Approximately 5 cups
- Category: Sauce
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Fruits and Vegetables
- 6 apples, cored and roughly chopped (skins on for extra fiber; Pink Lady, Gala or Honeycrisp recommended)
- 1 medium red beet, about 5 ounces, washed, peeled and roughly chopped
- 16 ounces fresh strawberries (about 4 cups whole; frozen berries can be used too)
Other Ingredients
- 1½ Tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1 cup water
Instructions
- Prepare Ingredients: Core and roughly chop the apples, leaving the skins on if desired for extra fiber. Wash, peel, and roughly chop the beet. Measure out fresh or frozen strawberries.
- Combine in Instant Pot: Place all the prepped apples, beet, strawberries, lemon juice, cinnamon, and water into the Instant Pot insert. Stir slightly to combine.
- Pressure Cook: Secure the Instant Pot lid and ensure the steam valve is set to sealing. Cook on HIGH pressure for 8 minutes. Note that it will take about 10 minutes for the Instant Pot to come up to pressure before the timer starts.
- Release Pressure: When the cooking time is complete, perform a quick release by carefully turning the valve to venting to release all the steam before opening the lid.
- Puree the Sauce: Using an immersion blender directly in the pot, blend the cooked mixture to your desired consistency. Alternatively, allow the mixture to cool slightly and transfer it to a blender to puree.
- Cool and Store: The sauce will appear thin while warm but will thicken as it cools. Enjoy immediately or let it cool completely before storing in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Notes
- The apple skins add additional fiber and nutrients but can be peeled if preferred.
- If using frozen strawberries, do not thaw them before cooking.
- You can adjust cinnamon quantity or add other spices such as nutmeg according to taste.
- The thickness of the applesauce naturally increases as it cools; avoid adding extra thickening agents.
- Make sure to quick release the Instant Pot after cooking to avoid overcooking and preserve texture.
- Store leftover applesauce in airtight containers to maximize shelf life.
